Ingredients:
4 cups raw spinach
1/2 cup shredded purple cabbage
1/4 cup pumpkin seeds
2 hearts of palm - sliced
2 T feta
6 grape tomatoes - chopped
4 baby portobello mushrooms
Wash and dry spinach. Place all ingredients in a mixing bowl. Pour dressing on top, toss, and serve! This made 2 servings.
Dressing:
1/3 cup extra virgin olive oil
2 T balsamic vinegar
2 cloves of garlic - minced
Dash of celtic sea salt
After a morning of juicing, my friend, Katie Anderson, and I fixed this salad for lunch. It was light but filling. It was great as a meal but could also make a side dish.
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